Restaurant-Style Mexican Rice | Recipe Cart | Recipe Cart

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 medium onion, peeled and coarsely chopped
• 2 cups low-sodium chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
• 2 cups long-grain white rice
• 1 to 2 medium jalapeño or serrano chile peppers, seeded and minced
• 4 to 5 cloves garlic, finely chopped
• 1/4 cup finely chopped fresh cilantro
• Juice of 2 medium limes, plus more wedges for serving